Whipped Ricotta with Pea Pesto
 
 
Ingredients
  • 2 cloves garlic, peeled
  • 2 ounces Parmesan cheese, cut into chunks
  • ¼ cup sliced almonds, toasted
  • 4 ounces (about ¾ cup) small peas, fresh or defrosted if frozen
  • Handful of fresh parsley leaves
  • Handful of fresh basil leaves
  • Handful of fresh mint leaves, plus more for garnish
  • Grated zest from ½ a lemon
  • Salt and Pepper
  • ¼ extra-virgin olive oil
  • 2 cups whole milk ricotta
  • ½ cup Greek yogurt
Instructions
  1. Pulse the garlic, cheese and almonds in a food processor until finely ground. Add peas, parsley, basil, mint, lemon zest, and salt and pepper (to taste). Process to a coarse paste.
  2. Scrape down the sides of the bowl. Turn the food processor back on and drizzle the olive oil through the feed tube in a thin, steady stream. Adjust seasoning to taste then spoon pea mixture into a medium bowl and reserve.
  3. In the same, uncleaned processor, whip the ricotta, yogurt, and a pinch of salt, until fluffy. Fold half of the ricotta mixture into the pea pesto, then layer the remaining ricotta with the ricotta-pea mixture in a serving bowl. Fold gently with the tip of a spoon to swirl. Garnish with thinly sliced mint leaves and serve with crackers or vegetables.
Recipe by Allons-Eat! at https://www.allonseat.com/whipped-ricotta-with-pea-pesto/